How to Make Spinach Ohitashi Salad
Video Stats
Recipe Overview
Overview
Spinach Ohitashi is a delightful and simple Japanese side dish that showcases the beauty of fresh vegetables. The recipe begins with Oriental spinach, which is blanched briefly to maintain its vibrant color and crisp texture. This quick cooking method is essential, as it prevents the leaves from becoming mushy and discolored. After blanching, the spinach is shocked in ice water, halting the cooking process and preserving its freshness.
The marinade, made from dashi stock, soy sauce, and mirin, adds a depth of flavor that complements the spinach beautifully. The use of dashi, a traditional Japanese stock, elevates the dish, giving it an umami richness that is hard to resist. For those who prefer a plant-based option, substituting with vegetable dashi is a great alternative.
Once marinated, the spinach can be served immediately or stored in the fridge for a couple of days, making it a perfect dish for meal prep. The addition of bonito flakes as a garnish adds a savory touch, but for a vegetarian version, sesame seeds work just as well. This dish is not only nutritious but also a fantastic way to introduce more greens into your diet, making it a versatile addition to any meal.
Recipe Details
Steps & Tips
Wash 200 g of Oriental spinach in cold water, paying attention to the roots.
Place the washed spinach in a fresh bowl of water and soak for 10 minutes.
After boiling, take off the heat and set aside to cool.
In a separate pot, add 2 L of water and 1 tablespoon of salt.
Tip: The salt should be 1% of the weight of the water, so adjust as necessary.
Place the spinach in the pot with roots submerged and leaves sticking out. Blanch for 30 seconds.
In a small saucepan, add 240 ml of dashi stock, 2 tablespoons of soy sauce, and 2 tablespoons of mirin. Bring to a boil and let bubble for 2 minutes.
After 30 seconds, push the leaves down and blanch for an additional 15 seconds.
Tip: Avoid boiling the leaves for too long to prevent them from becoming mushy and discolored.
Transfer the blanched spinach to a bowl of ice water and soak for 10 minutes.
Tip: Soaking in ice water helps preserve the texture and color of the spinach.
Prepare a bamboo sushi mat, gently squeeze the spinach, and place it on the mat.
Roll up the mat and squeeze it over a bowl to remove excess water.
Unroll the mat and drizzle the spinach with the marinade sauce.
Roll up the spinach again in the mat and squeeze to remove any remaining water.
Tip: Removing excess water prevents the sauce from becoming diluted and ensures maximum flavor absorption.
Cut the spinach in half and place it in a sealable container.
Pour the remaining sauce over the spinach.
Tip: Placing plastic wrap on the surface of the spinach ensures more even sauce coverage.
Place a piece of plastic wrap on the surface of the spinach to ensure even sauce coverage.
Place a lid on the container and marinate in the fridge for at least an hour.
Remove the roots from the spinach and cut into bite-sized pieces.
Place leftovers back in the sauce and store in the fridge.
Serve in a small dish with a drizzle of sauce and sprinkle with bonito flakes.
Tip: For a plant-based version, omit bonito flakes or substitute with sesame seeds.
Ingredients
Ingredient: Fish
→ Substitution: Use plant-based dashi or omit bonito flakes.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Ohitashi is a traditional Japanese dish that highlights the natural flavor of vegetables.
- •Blanching vegetables helps to preserve their color and texture.
- •Dashi is a Japanese stock made from kelp and bonito flakes, essential for authentic flavor.
- •Using ice water after blanching stops the cooking process and maintains crispness.
